Cochinita Pibil Tacos

Cochinita Pibil Tacos

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Total Time: 4 hours
Servings: 8


  • 4 oz. achiote paste
  • 1 cup fresh lime juice
  • 1 cup fresh orange juice
  • 1 1 ⁄3 cups white vinegar
  • 3 tbsp. dried oregano
  • 2 tsp. Kosher salt plus more, to taste
  • 4 lb. boneless pork shoulder cut into 2" pieces
  • 2 28"-long banana leaves
  • 2 cups boiling water
  • 1 medium red onion thinly sliced
  • 4 cloves garlic thinly sliced
  • 2 habanero peppers thinly sliced
  • 1 bay leaf
  • Corn tortillas warmed, for serving
  • Roughly chopped cilantro sliced radishes, and lime wedges, for serving


Make the pork

  • Combine achiote paste, lime and orange juices, 1⁄3 cup vinegar, and the oregano in a blender.
  • Season with salt and purée until smooth.
  • Strain marinade through a fine-mesh sieve into a bowl.
  • Add pork and toss to combine.
  • Line the bottom of a 6-qt. Dutch oven with banana leaves, letting the excess hang over the side of the pot.
  • Add pork and its marinade.
  • Fold leaves over pork and place lid on pot.
  • Bring to a boil.
  • Reduce heat to medium-low.
  • Cook until pork is tender, about 2 1⁄2 hours.
  • Meanwhile, stir water and onion in a bowl.
  • Let sit 3 minutes and drain.
  • Stir in remaining vinegar, 2 tsp. salt, the garlic, habaneros, and bay leaf.
  • Cover and let sit at room temperature for at least 1 hour before serving.
  • Unwrap and transfer pork to a cutting board.
  • Shred into bite-size pieces and transfer to a bowl.
  • Stir in 1 cup cooking liquid from the pot.
  • To serve, divide pork between tortillas.
  • Top with pickled onion mixture, the cilantro, and radishes.
  • Serve with lime wedges.
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